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Lemon Tart served with Double Cream and Crushed Raspberries


Merlyn Cream Crème Brulée served with Homemade Shortbread


Raspberry and White Chocolate Cheesecake served with Strawberry Compote and a Chocolate Straw


Warm Chocolate Brownie with rich Vanilla Ice Cream and Chocolate Sauce


Eton Mess with Strawberries, Raspberries and Pomegranate Seeds


Assiette of miniture desserts: a selection of wonderful desserts for your guests


Bara Brith Bread and Butter Pudding served with Vanilla Custard


Summer Pudding served with a Mixed Berry Compote and Cream


Profiteroles served with warm Belgian Chocolate Sauce

When starting to compile menus for your special day, please bear in mind that these are just some ideas to get the ball rolling. We thrive on customising menus to suit your tastes and encourage a tasting in order to design your perfect menu.


We can also provide a variety of different drinks packages


We also have an extensive range of dishes for those who have dietary requirments





Salt Marsh Lamb and Mint Jelly Crostini


Shredded Duck in a Filo Basket with Toasted Sesame Seeds and Hoisin


Quails Eggs and Celery Salt


Smoked Salmon and Cream Cheese on a Dill Pancake


Shot Glass of Leek and Potato Soup topped with Crispy Leeks


King Prawns wrapped in Parma Ham with a Sweet Chilli Glaze


Smoked Duck with a Red Onion Marmalade on a Pastry Spoon


To Start


Tomato and Red Pepper Soup swirled with Cream and topped with Chive Croutons


Perl Las and Poached Pear Salad with a Pomegranate Vinaigrette and Caramelised Pecans


Smoked Salmon Salad with King Prawns, Capers and a Lime and Dill Dressing


Chicken Liver Parfait with a Fig and Port Chutney, served with French Baguette


Grilled Asparagus tips wrapped in Parma Ham served with Hollandaise Sauce


Main Course


Tenderloin of Pork with Dauphinoise Potatoes and Carrots in a Thyme Butter, Caramelised Apple and a Red Current Jus


Roast Fore Rib of Welsh Beef served with Yorkshire Pudding, Honey Roast Parsnips, Butter Roast Potatoes and rich Gravy


Confit Duck Leg served with Puy Lentils, Crushed New Potatoes, Fine Beans and a Sherry Sauce


Supreme of Chicken with a Potato Fondant, Braised Red Cabbage and a Mustard, Tarragon Sauce


Rump of Welsh Lamb served on a Buttered Mash, with Crispy Leeks and a Minted Red Wine Reduction


Pork Tenderloin with a Thyme and Pine Nut Crust served with a Bacon, Stilton and Apple Sauce


Supreme of Chicken stuffed with Gruyere Cheese and wrapped in Smoked Bacon with Thyme Roasted New Potatoes


Duck Breast with a Strawberry and Red Wine Reduction served with Asparagus and Creamed Mash



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